Lemon and mint eclair made with
– choux pastry,
– lemon cream,
1 teaspoon of sugar
2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.
Then add the beaten eggs gradually, mixing well between each egg.
Poach the eclairs on a baking tray covered with silpat paper. Bake at 155°C for 35 to 40 minutes (time may vary depending on the oven). Leave to cool on a wire rack.
60g lemon juice
1 sheet of gelatine
Heat the eggs, sugar, lemon juice and mint leaves in a pan. Cook to 85°C. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. Remove the mint leaves. When the mixture has come down to 60°C, add the cold butter cut into pieces. Mix, pour into a piping bag and place in the refrigerator.
Fill the eclairs with cream using a piping bag. Make three small holes under each eclair and fill with cream. Heat the white fondant (35°C) in a bain-marie in two separate pans with a little yellow colouring in one and pour over the éclairs. Set aside in the fridge.